Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 6 large cloves fresh Garlic, finely sliced or minced
  • 1/2 teaspoon Red Pepper Flakes (Optional)
  • Two 28 oz cans Whole Peeled Tomatoes (San Marzano preferred, including juices)
  • 1 teaspoon Dried Oregano
  • 1 Bay Leaf
  • 1 1/2 teaspoons Kosher Salt, to taste
  • 1/2 teaspoon Freshly Ground Black Pepper, to taste
  • 1/2 cup packed Fresh Basil Leaves, torn or coarsely chopped
  • 1/2 teaspoon Granulated Sugar (optional, to balance acidity)

Instructions:

  1. Crush the Tomatoes: Open the cans of whole peeled tomatoes. Using your hands in a bowl, crush the tomatoes until they are broken down, leaving the juices intact. Slice the garlic thinly in preparation.
  2. Infuse the Oil: Heat a heavy-bottomed pot over low-medium heat. Add the olive oil, sliced garlic, and red pepper flakes. Cook slowly (3-5 minutes) until the garlic is fragrant and lightly golden, ensuring the garlic does not burn, which would make the sauce bitter.
  3. Add the Tomatoes and Seasoning: Pour the crushed tomatoes and their juices into the pot. Add the dried oregano, bay leaf, salt, and black pepper. Stir well to combine.
  4. The Long Simmer: Raise the heat to medium until the sauce bubbles gently, then immediately reduce the heat to the lowest setting (a gentle 'plopping' bubble is ideal). Cook the sauce, partially covered, for 45 to 60 minutes. Stir occasionally (every 15 minutes) to prevent sticking. The sauce should reduce, thicken, and deepen in color.
  5. Finish and Seasoning: Use a potato masher if a smoother texture is desired. Taste the sauce, and if it seems too acidic, stir in the 1/2 teaspoon of sugar (optional). Remove and discard the bay leaf.
  6. Serve: Stir in the fresh, chopped basil leaves. Taste one last time and adjust salt and pepper as needed. Use immediately, or allow to cool fully before storing.